Melon and Chicken Pasta Salad

Melon and Chicken Pasta Salad

Melon and Chicken Pasta Salad

This recipe, Melon and Chicken Pasta Salad.   (As of September 9, 2015 – there is still cantaloupe in the supermarket.)  Melon, prosciutto and dried cranberries pair well together in this chicken pasta salad recipe.  Fresh grilled chicken breast is best, but you can save time by using roasted or grilled chicken from the supermarket.  For the best flavor, combine the pasta salad with the dressing about 1 hour before serving.


Melon and Chicken Pasta Salad Recipe


Melon and Chicken Pasta Salad

1 clove garlic, minced

¼ tsp. salt

½ cup buttermilk

¼ cup low-fat mayonnaise

3 Tbsp. chopped fresh tarragon or 1 Tbsp. dried tarragon

1 Tbsp. distilled white vinegar

8 oz. (about 3 cups) whole-wheat bowtie pasta

2 cups cubed cantaloupe or honeydew melon

2 cups thinly sliced baby spinach

2 cups cubed or shredded cooked chicken

¼ cup dried cranberries

¼ cup chopped prosciutto (about 3 oz.)

Freshly ground pepper to taste


To prepare dressing:  Mash garlic and salt in a medium bowl with the back of a spoon into a chunky paste.  Add buttermilk, mayonnaise, tarragon and vinegar; whisk until combined.

To prepare pasta salad:  Cook pasta in a large pot of boiling water according to package directions.  Drain, transfer to a large bowl and let cool.  Add melon, spinach, chicken, cranberries, prosciutto, pepper and the dressing: toss to coat.          6 servings


(Recipe for Melon and Chicken Pasta Salad, Diabetic Connect, 2015)


Spinach and Mushroom Smothered Chicken

Spinach and Mushroom Smothered Chicken

Spinach and Mushroom Smothered Chicken


Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


Chicken breasts stay nice and moist with a mushroom and spinach topping tucked under a blanket of melted cheese.  It’s extra special to serve but is not tricky to make.

        Katrina Wagner                                                                               Grain Valley, Missouri


Spinach and Mushroom Smothered Chicken Recipe

Spinach and Mushroom Smothered Chicken

3 cups fresh baby spinach

1 ¾ cups sliced fresh mushrooms

3 green onions, sliced

2 Tbsp. chopped pecan

1 ½ tsp. olive oil

4 boneless skinless chicken breast halves (4 oz. each)

½ tsp. rotisserie chicken seasoning

2 slices reduced-fat provolone cheese, halved


In a large skillet, sauté the spinach, mushrooms, onions and pecans in oil until mushrooms are tender.  Set aside and keep warm.

Sprinkle chicken with seasoning.  Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.

Grill chicken, covered, over medium heat or broil 4 inches from the heat for 4-5 minutes on each side or until a meat thermometer reads 170 F.

Top with cheese.  Cover and grill 2-3 minutes longer or until cheese is melted.  To serve, top each chicken breast with reserved spinach mixture.             4 serving


(Recipe for Spinach and Mushroom Smothered Chicken was on, 2014)


Bacon Vegetable Quiche

Bacon Vegetable Quiche

Bacon Vegetable Quiche


Recipe provided courtesy of Taste of Home magazine.  Find more great recipes


This recipe is so versatile!  You can use Vidalia onions, green onions or leeks.  Asparagus can take the place of broccoli, and you can use whatever fresh herbs or cheese you have on hand.  I especially like it in spring, when I’m overwhelmed with an abundance of fresh greens.

                 Shannon Koene                                                                                                Blacksburg, Virginia


Bacon Vegetable Quiche Recipe

Bacon Vegetable Quiche

1 unbaked pastry shell (9 inches)

2 cups fresh baby spinach

1 cup sliced fresh mushrooms

1 cup chopped fresh broccoli

¾ cup chopped sweet onions

2 ½ tsp. olive oil

3 eggs, lightly beaten

1 can (5 oz.) evaporated milk

1 Tbsp. minced fresh rosemary or 1 tsp. dried rosemary, crushed

¼ tsp. salt

¼ tsp. pepper

1 cup (4 oz.) shredded cheddar cheese

6 bacon strips, cooked and crumbled

½ cup crumbled tomato and basil feta cheese

Line unpricked pastry shell with a double thickness of heavy-duty foil.  Bake at 450 F. for 8 minutes.  Remove foil; bake 5 minutes longer.

Meanwhile, in a large skillet, sauté the spinach, mushrooms, broccoli and onions in oil until tender.  In a large bowl, whisk the eggs, milk, rosemary, salt and pepper.

Using a slotted spoon, transfer vegetables to egg mixture.  Stir in cheddar cheese and bacon.  Pour into crust.  Sprinkle with feta cheese.

Cover edges loosely with foil.  Bake at 375 F. for 30-35 minutes or until a knife inserted near the center comes out clean.  Let stand for 5 minutes before cutting.         6 servings



(Recipe for Bacon Vegetable Quiche was in